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Thursday, 29 May 2014

Bad, Bad, Bad but Delicious

Bad, Bad, Bad is how one of my friends described this fudge. I can only assume that she was referring to the fat, sugar and kilojoules, however, I think it is fantastic - rich, sweet and creamy. Probably best consumed in small portions as a treat.

I make it in the microwave, I use a large pyrex jug with a handle or pyrex bowl although this is more difficult to handle. It can be just as easily made in a saucepan on the stovetop, although needs to watched as it will burn and stick more easily.

Like other types of toffees, the mixture becomes very hot and care must be taken when making it.

You can vary the nuts, although, I think macadamia and walnuts are the best. I also use dark brown sugar but either are satisfactory. Glucose syrup can be purchased in most supermarket.

This is a lovely gift when cut it into small slabs,wrapped in cellophane and tied with a nice ribbon.

Cook mixture on high
for two minutes, whisk, reduce to medium/high
and cook a further two minutes, whisk, repeat two more times (total eight
minutes). The mixture should be starting to boil rapidly.

Continue cooking the fudge in one minute intervals for a
further 3 -4 minutes, stirring between each minute.

The mixture should be at
soft ball stage - see below and look thick, golden and be boiling rapidly. If not, cook the fudge
for a further minute.

Test by dropping a teaspoon of mixture into a glass of cold
water, the ball of mixture should sort of flatten out or use a thermometer to
test. It should reach about 115 deg c.
Remove thermometer before returning mixture to microwave.

Using an oven mitt, carefully remove mixture from microwave.
It will be very hot.

Add chocolate and vanilla and stir well until the chocolate
is melted and the mixture is smooth and glossy.

Add nuts and mix through.

Carefully pour fudge into prepared tray and set aside until
cool. Refrigerate if desired.

Cut into pieces when completely cold and refrigerate in an airtight
container.